As Executive Chef and Owner of Chef'in It Up! Catering, Chef Nilka Hendricks has realized a dream that began to take shape only as a young adult. Fueled by a life - long passion for cooking, Chef Nilka, a graduate of the Culinary Academy of Long Island, knows her motto "Changing the world 1 dish @ a time is a laudable goal. With a focused energy she is determined to do just that. Whether catering an intimate dinner, a private party, a charity event, or facilitating a culinary workshop, she endeavors to spread love and community through her palate-stimulating array of choice dishes.

Always determined and never deterred, Chef Nilka auditioned for the Fox Network Program "Hells Kitchen with Chef Gordon Ramsey. After completing a rigorous selection process, she was cast as one of 16 contestants on the highly rated program. Chef Nilka then spent several weeks working side by side with the highly accomplished Chef Ramsey. Under his tutelage, she cultivated her culinary skills, which strengthen her resolve to further pursue her dreams and within a short time of leaving the Hell's Kitchen program, she became Executive Chef of Retro Lounge in Freeport, New York. As Executive Chef of Retro Lounge, Chef Nilka created a menu of international fusion dishes that were lauded for their wonderfully, unique and original flavors.

Today, Chef Nilka, continues to infuse her passion into each and every dish, and through her video blogs, websites, and cooking classes offered by her company, Chef'in It Up! Catering, she is encouraging others to "Change the World, 1 Dish @ a Time"

http://www.chefnilka.com

Anthony Burwell grew up in Freeport, NY. His passion for cooking began at an early age when he began to cook for his family. After obtaining a Bachelors of Science in Hotel and Restaurant Administration from Tennessee State University, Anthony pursued his interest in the restaurant business by working at various restaurants, country clubs and hotels. During this time Anthony grew to truly appreciate, understand and learn about cooking., He learned a lot under the direction of Chef John Erickson formerly of Cherry Valley Country Club and Chef Brendan Staven formerly of Glen Cove Mansion. This past year Anthony decided to parlay his love for cooking into a catering company. He also took an opportunity to expand his love for cooking by enrolling in a Culinary Arts program where he has learned to develop his personal culinary style and real love of cooking for others.

After starting up a take-out restaurant in Queens a few years ago, Christopher Taylor decided to branch off and focus mainly on baking under the tutelage of his Mentor Chef Nilka Hendricks (Hell's Kitchen) whom he credits for helping cultivate his skills. Christopher has attended charitable and promotional events such as MusicKitchen, HelpHaiti, Circle of Sisters and West Indian cure for Breast Cancer. "The restaurant was just the beginning for me, I love the restaurant business!"

Andrew Whitcomb is an executive shareholder and has been with Whitsons almost since the company's inception. As an Executive Chef, he is also the inspiration behind Andrews Catering, Whitsons' gourmet catering division, responsible for creating and testing new recipes and preparing the finest quality food for catering events, as well as creating sample dishes for tastings and presentations. His unique, eclectic culinary creations are enjoyed at events ranging from intimate gatherings to elegant banquets for thousands of guests. Andy has had the privilege of serving such distinguished guests as former President and First Lady Bill and Hillary Clinton, Harrison Ford, Martin Scorcese, Bette Midler and other celebrities, at well-known venues such as Lincoln Center in Manhattan and the Vanderbilt estate on Long Island.

Afresh Approach is a family-owned business operated by Jeanne and Skip. Jeanne, formerly with Morgan's Bay Confections, has now opened her own shop in Bay Shore, New York.

"We strive to be a different type of chocolate shop than you've ever experienced. We remember the days when everything was done to the customer's desire and ultimate satisfaction. We want everyone to leave with a smile, and the thought that they just might have to hide some of the goodies from the rest of their family!"

With over 30 years of experience cooking and extensive management experience, Leisa and her mother, Lillian, have created LL Dent Restaurant on Long Island, their vision of home-style American cuisine with a southern flair.

John Michael Burnett is a pastry professional who is committed to providing only the highest quality cakes, pies, muffins, pastries, cookies, gourmet ice creams and chocolate confections to those who seek it.

Julio Velasquez comes to Sage Bistro as the former Master Chef of Bistro Cassis in Huntington, NY. As the Chef since its inception 5 years ago, Julio applied his creative, yet balanced approach to flavor and cooking to make Bistro Cassis one of Zagat's top rated Bistros on Long Island. He is excited to now bring his hard work ethic and passion for cooking to Sage Bistro in Bellmore, NY.

Mr. Velasquez is a native of Poloros, El Salvador. After coming to the United States in 1991, he trained with such renowned chefs as Michael Maroni of Maroni Cuisine in Northport and Matthew Hisiger of Panama Hatties in Huntington. Other venues of experience include Calamari Kitchen (Now Fiddleheads) of Oyster Bay, and Cool House of Blue in Manhattan. Most recently, before Bistro Cassis, Julio was the Master Chef at Enoteca in Locust Valley.